"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

French Onion Soup Recipe

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This recipe for French Onion Soup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Audra Rose Bollard
Added: Thursday, August 18, 2005


3 large sweet onions (Maui, Vidalia, etc.), sliced
1/2 c. butter
1 T. olive oil
3 T. sugar
2 T. flour
5 cans beef stock
5 c. water
salt & pepper, to taste
3/4 c. Burgundy wine
French or sourdough baguette
1 to 2 c. shredded mozzarella or swiss cheese

In a large pot combine the butter and oil over medium heat. Add onion slices and cook for 10 minutes, stirring occasionally. Next add the sugar, flour, stock, water, salt and pepper. Simmer on low heat for 30 minutes. Add Burgundy wine. Let soup simmer, but not boil, for 2 hours. Slice baguette into thin slices and toast lightly in the broiler or toaster oven. Ladle soup into oven-proof bowls and place 1 toasted baguette slice in each soup bowl. Sprinkle with cheese. Place soup bowls under the oven broiler until cheese is melted and lightly browned. If you do not have oven-proof bowls, heat bowls in the microwave just long enough to melt the cheese. Serve soup immediately.




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